Cornmeal Pancakes With Maple-Cranberry Butter

From Food & Wine, Nov 2008.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1⁄2 cup  softened unsalted butter
• 3  tablespoons  melted butter
• 1⁄4 cup fresh cranberries
• 3  tablespoons pure maple syrup
• 1 1⁄2 teaspoons kosher salt (separated)
• 2⁄3 cup all-purpose flour
• 2⁄3 cup yellow cornmeal
• 2  tablespoons sugar
• 1 1⁄2 teaspoons baking powder
• 1  cup  whole milk
• 1  large egg

Directions

1. To make the cranberry butter, process the stick of butter with the cranberries, maple syrup, and 1/2 t salt until combined. Put aside.
2. Whisk the flour with the cornmeal, sugar, baking power, and remaining 1 t of salt.
3. Whisk in the milk, egg, and 3 T melted butter.
4. Heat cast-iron skillet over moderate heat and brush with butter.
5. Ladel 2 T of batter for each pancake; cook until just beginning to set, then flip, continuing to fry until cooked through.
6. Serve hot with butter.